Hearty Dinners: An Easy American Cookbook for Delicious Hearty Meals [2 ed.] 9798375990514

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Hearty Dinners An Easy Dinner Cookbook for Delicious Hearty Meals

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Table of Contents American Pot Pie 9 Turkey Pot Pie 12 Rice & Carrots 13 Rice & Eggplants 14 American Sweet Corn 15 Southern Corn Bread 16 Southern Corn Bread II 17 Fried Chicken with Southern Gravy 18 Buttermilk Paprika Fried Chicken 19 Authentic New England Style Clam Chowder 20 New England Fried Chips and Fried Fish 21 Fettuccini Shrimp & Scallions 24 How to Roast a Turkey 25 Mediterranean Turkey Breast 26 Rosemary Garlic Country Turkey Breast 27 Paprika, Orange, Nutmeg, Spicy Turkey Breast 28

Sage, Onion, and Lemon Pepper Turkey Breast 29 Country Herbed Turkey Breast 30 November’s Carrot and Garlic Turkey 31 Italian Herb Turkey 33 Turkey for Easte 36 Roasted Turkey of Classical Americana 37 Chestnut Turkey for Christmas Eve 39 Harvest Moon Turkey 41 Apple Cider Thyme Turkey 43 How to Roast a Chicken 44 Fall-Spice Chicken Roast 45 4-Ingredient Chicken Roast 48 Southern Italian Chicken Roast 49 Herbs Marinade for Chicken Roast 50 Mediterranean Chicken Legs 51 Greek Inspired Chicken Roast 52 Glazed Chicken Roast 53

Orangy Baked Chicken 54 Country Chicken Roast Gravy 55 Baked Golden Chicken and Potato 56 Hot and Sweet Chicken Roast 57 Veggies and Chicken Skillet Roast 60 Lemon & Thyme Chicken Roast 61 Paprika Chicken Roast 62 Chicken Roast Flavored Broccoli Roast 63 Spring Sage Chicken Roast 64 Tenderloin Roast with Creamy Porcini Sauce 65 Cheesy and Juicy Tacos Roast 66 Bay's Chuck Roast 67 Rump Roast with Mushroom Gravy 68 Sherry Pot Roast 69 Balsamic Trip-tip Beef Roast 72 French Coffee Beef Roast 74 Italian Steamed Roast 75

Zesty Cream Sauce 76 Baked Veggies and Chuck Roast 77 Country Beef Roast 78 Rump Roast with Egg Muffins 79 Cheesy Deli Roast Casserole 80 Creamy Roast Dip 81 Colby Roast Rolls 82 Spanish Grilled Rump Roast 83 Windy City Duck Roasted 86 Steaks in Chicago 87 Windy City Vegetarian Chili 88 Chicago Cod Chowde 89 Chicago Winter Stew 90 Chicago Style Italian Dip 91 Faggioli Soup 92 Randolph Street Risotto 93 Chicago Monday Minestrone 94

Chicago Haddock Chowder 98 Classical Alfredo 99 Easy Italian Parmigiana 100 Italian Beef Chicago Style (Long Roasted) 101

American Pot Pie

Prep Time: 40 mins Total Time: 1hr 15 mins Servings per Recipe: 6 Calories 599 kcal Fat 32.5 g Carbohydrates 24.8 g Protein 49.6 g Cholesterol 166 mg Sodium 755 mg

Ingredients 1 pastry for a 9 inch single crust pie 1 (4 lb) whole chicken, deboned and cut into bite size pieces 4 slices cooked ham, optional 4 leeks, diced 1 onion, diced salt and pepper to taste

1 pinch ground mace 1 1/4 C. chicken stock 1 tbsp milk 1/2 C. heavy cream

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Layer the following in a baking dish: ham, onions, leeks, and chicken. 3. Continue layering until ingredients are used. Between each layer add some mace, pepper, and salt. 4. Pour in your stock around the layers. 5. Cover the top of the casserole with your pastry after you have flattened it. Cut the edge of the pastry to that it fits nicely around the dish. Coat the top of the pastry with some milk. 6. Cook the pie in the oven for 45 mins. 7. Warm your cream on the stove and top the casserole with cream when serving. 8. Enjoy

American Pot Pie

9

TURKEY

Pot Pie

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 566 kcal Fat 34.4 g Carbohydrates 36 g Protein 30.5 g Cholesterol 130 mg Sodium 1036 mg

Ingredients Cooking spray 1 1/2 lbs russet potatoes, peeled and cut into 1 1/2-inch thick slices 6 tbsps butter, cut into pieces 1 C. milk salt and pepper, to taste 1 tbsp vegetable oil 1 lb ground turkey 1 medium onion, diced

2 (1 oz.) packages instant chicken gravy mix 1 C. water 1 (16 oz.) package frozen peas and carrots, thawed 2 C. shredded cheese, your preferred type

Directions 1. Coat a casserole dish with nonstick spray or oil then set your oven to 350 degrees before doing anything else. 2. Boil your potatoes for 30 mins and then remove all liquids and mash them. 3. Add in with the potatoes: pepper, butter, salt, and milk. Mash the potatoes again to mix everything in. 4. Stir fry your onions and turkey in 1 tbsp of oil until the turkey is cooked. 5. Combine with the turkey your water and gravy the pepper and salt. 6. Heat the gravy until simmering. Let the gravy simmer until it nice and thick. 7. Put the turkey in the casserole dish then add in your carrots and peas, and finally cover everything with your potatoes. 8. The final layer should be cheese. 9. Cook the dish in the oven for 30 mins. 10. Enjoy after letting the casserole sit for 10 mins..

12

Turkey Pot Pie

Rice

& Carrots

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 160 kcal Fat 2g Cholesterol 0 mg Sodium 435 mg Carbohydrates 31.4 g Fiber 1.9 g Protein 3.6 g

Ingredients 1 tbsp olive oil 2 large carrots, peeled and chopped 1 large onion, chopped 1 celery stalk, chopped 2 garlic cloves, minced ½ C. wild rice 3½ C. vegetable broth

1 C. long-grain white rice 2 tbsp fresh parsley, chopped

Directions 1. 2. 3. 4. 5. 6. 7.

In a large nonstick pan, heat oil on medium heat. Add carrots, onion, celery and garlic and sauté for about 5 minutes. Stir in wild rice and broth and bring to a gentle boil. Reduce the heat to low. Simmer, covered for about 25 minutes. Stir in white rice and simmer, covered for about 20 minutes. Stir in parsley and remove from heat. Serve hot.

Rice & Carrots

13

RICE

& Eggplants

Prep Time: 15 mins Total Time: 46 mins Servings per Recipe: 6 Calories 243 kcal Fat 18.2 g Cholesterol 23 mg Sodium 576 mg Carbohydrates 17.7 g Fiber 3.9 g Protein 4.7g

Ingredients 3 tbsp olive oil, divided 3 tbsp butter 1 large eggplant, peeled and cubed 8 oz. mushrooms, chopped 1 medium onion, chopped ½ tsp garlic, minced 1 tsp Italian seasoning ½ tsp salt ¼ tsp freshly ground black pepper 1 C. chicken broth

1 C. cooked wild rice ½ C. half-and-half 1 (10¾ oz.) can condensed cream of mushroom soup

Directions 1. 2. 3. 4. 5.

In a large nonstick pan, heat 1 tablespoon of oil and butter on medium heat. Add eggplant and cook for about 5 minutes. Transfer the eggplant into a bowl. In the same pan, heat remaining oil on medium heat. Add mushrooms and onion and sauté for about 5 minutes. Add garlic, Italian seasoning, salt, black pepper and cooked eggplant and sauté for about 1 minute. 6. Stir in chicken broth and simmer for about 5 minutes. 7. Stir in remaining ingredients and bring to a gentle boil. 8. Reduce the heat to low. Simmer, stirring occasionally for about 15 minutes..

14

Rice & Eggplants

American

Sweet Corn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 253 kcal Fat 16.5 g Cholesterol 54 mg Sodium 373 mg Carbohydrates 24. 8g Fiber 2.1 g Protein 5.1 g

Ingredients 2 (10 oz.) packages frozen corn kernels, thawed 2 tbsp butter, softened 1 C. heavy cream 2 tbsp granulated sugar 1 tsp salt ¼ tsp freshly ground black pepper

2 tbsp all-purpose flour ¼ C. whole milk ¼ C. Parmesan cheese, grated freshly

Directions 1. In a large skillet, mix together corn, butter, cream, sugar, salt and black pepper on medium heat. 2. In a bowl, add flour and milk and beat till well combined. 3. Gradually, add flour mixture in skillet, beating continuously. 4. Cook, stirring continuously for about 3-5 minutes or till corns are cooked and sauce become thick. 5. Remove from heat and immediately add cheese and stir till melted completely. 6. Serve hot.

American Sweet Corn

15

SOUTHERN

Corn Bread

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 587 kcal Fat 36 g Cholesterol 138 mg Sodium 1317 mg Carbohydrates 54.6 g Fiber 1.6 g Protein 14.5 g

Ingredients 1 (12 oz.) package corn bread mix 1 (8¾ oz.) can sweet corn, drained 1 (8 oz.) can cream-style corn 2 eggs, beaten ½ C. butter, melted 1 C. sour cream

1 C. Swiss cheese, shredded freshly

Directions 1. 2. 3. 4. 5. 6. 7.

16

Set your oven to 350 degrees F. Grease an 8x8-inch baking pan. In a large bowl, add all ingredients except cheese and mix till well combined. Transfer the corn mixture into prepared baking pan. Bake for about 35-40 minutes. Remove the baking pan from oven. Top the bread with shredded cheese evenly. Bake for 10 minutes more or till a toothpick inserted in the center comes out clean. Serve warm..

Southern Corn Bread

Southern

Prep Time: 15 mins

Corn Bread II

Total Time: 40 mins Servings per Recipe: 9 Calories 241 kcal Fat 11.6 g Cholesterol 46 mg Sodium 289 mg Carbohydrates 29.9 g Fiber 1g Protein 4.4 g

Ingredients 1 C. cornmeal 1 C. all-purpose flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ¼ C. white sugar 1 egg, beaten lightly

1/3 C. milk 1 C. sour cream ¼ C. butter, melted

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F. Lightly, grease an 8-inch square baking pan. In a large bowl, mix together cornmeal, flour, baking soda, baking powder and salt. In another bowl, add white sugar, egg, milk, cream and butter and beat till well combined. Mix egg mixture into flour mixture completely. Place the bread mixture in prepared baking pan evenly. Bake for about 20-25 minutes or till a tooth pick inserted in the center of cake comes out clean. 7. Serve warm.

Southern Corn Bread II

17

FRIED

Chicken with Southern Gravy

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 8 Calories 507 kcal Fat 29 g Carbohydrates 18.6g Protein 40.5 g Cholesterol 142 mg Sodium 588 mg

Ingredients 1/2 C. milk 1 egg, beaten 1 C. all-purpose flour 2 tsp garlic salt 1 tsp paprika 1 tsp ground black pepper

1/4 tsp poultry seasoning 1 (4 lb.) whole chicken, cut into pieces 3 C. vegetable oil 1 C. chicken broth 1 C. milk

Directions 1. In a shallow dish, add the egg and 1/2 C. of milk and beat well. 2. In a resealable plastic bag, combine the flour, poultry seasoning, garlic salt and paprika. 3. Add the chicken pieces and seal the bag. 4. Toss to coat well. 5. Remove the chicken from the bag and transfer the flour mixture into another shallow dish. 6. In a large skillet, heat the oil to 365 degrees F. 7. Dip the chicken into the egg mixture and coat everything in the flour mixture evenly. 8. Reserve the remaining flour mixture. 9. Fry the chicken pieces in the hot oil till browned from all sides. 10. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes. 11. Transfer the chicken pieces onto paper towel lined plates to drain. 12. Remove the oil from the skillet, leaving about 2 tbsp in the skillet. 13. Place the skillet on low heat and slowly, add the reserved flour mixture, stirring continuously. 14. Cook everything for about 2 minutes then add the broth, stirring continuously. 15. Increase the heat to high and add the milk, stirring continuously and bring to a boil. 16. Reduce the heat to low and simmer for about 5 minutes. 17. Immediately, pour sauce over the chicken and serve.. 18

Fried Chicken with Southern Gravy

Buttermilk

Paprika Fried Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 489 kcal Fat 21.8 g Carbohydrates 29.5 g Protein 40.7 g Cholesterol 116 mg Sodium 140 mg

Ingredients 1 (4 lb.) chicken, cut into pieces 1 C. buttermilk 2 C. all-purpose flour for coating

1 tsp paprika salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a shallow dish, place the buttermilk. In another shallow dish, place the flour, salt, black pepper and paprika. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour becomes pasty. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned. Reduce the heat and cook, covered for about 30 minutes. Uncover and increase the heat and cook till crispy. Transfer the chicken pieces onto paper towel lined plates to drain.

Buttermilk Paprika Fried Chicken

19

AUTHENTIC

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24 g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 bacon turkey slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste

3 tbsps butter 3 C. half-and-half 2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon..

20

Authentic New England Style Clam Chowder

New England

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9 g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients

Directions

1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk 4 large potatoes, peeled and cut into strips lengthwise 4 C. vegetable oil 1 1/2 lbs cod fillets

1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.

New England Fried Chips and Fried Fish

21

FETTUCCINI

Shrimp & Scallions

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 662 kcal Fat 29.5 g Carbohydrates 61 g Protein 29.3 g Cholesterol 162 mg Sodium 1109 mg

Ingredients 1 (16-oz.) package dry fettuccini noodles 1/4 C. olive oil 1 lb shrimp, peeled and deveined 1/4 C. brandy 6 scallions, sliced thinly 4 garlic cloves, sliced thinly 2 large tomatoes, chopped 1/2 C. butter

1/2 C. dry white wine 1/2 C. fresh basil, chopped Salt and freshly ground black pepper, to taste 1/2 C. parmesan cheese, grated

Directions 1. In a large pan of lightly salted boiling water, add the noodles and cook them for about 8-10 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the oil with medium heat. 4. Add the shrimp and cook them for about 1-2 minutes. 5. Stir in the brandy, scallions and garlic. 6. With a gas flame or match carefully, ignite the brandy. 7. Cook everything for about 2 minutes. 8. Stir in the tomatoes and cook them for about 2 minutes. 9. Add the butter, wine and basil and stir to combine. 10. Continue cooking everything for about 3 minutes. 11. Stir in the cheese till combined. 12. Add the noodles and toss to coat. 13. Serve the dish hot.. 24

Fettuccini Shrimp & Scallions

How

to Roast a Turkey

Prep Time: 30 mins Total Time: 4 hrs 30 mins Servings per Recipe: 24 Calories 663 kcal Fat 33.8 g Carbohydrates 13.7 g Protein 72.2 g Cholesterol 211 mg Sodium 710 mg

Ingredients 1 (18 lb.) whole turkey 1/2 C. unsalted butter, softened salt and freshly ground black pepper to taste

1 1/2 quarts turkey stock 8 C. prepared stuffing

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in the lowest position of the oven. 2. Arrange a rack in a large roasting pan. 3. Remove the neck and giblets from the turkey. 4. Rinse the turkey under the cold running water and with the paper towels, pat dry. 5. Arrange the turkey onto the rack in the roasting pan, breast side up. 6. Stuff the body cavity with the stuffing loosely. 7. Rub the skin with the softened butter and season with the salt and pepper. 8. With a piece of the foil, cover the turkey loosely. 9. Place 2 C. of the turkey stock in the bottom of the roasting pan. 10. Cook in the oven for about 2 1/2 hours, basting with the pan juices after every 30 minutes. 11. Whenever the drippings evaporate, add the stock about 1-2 C. at a time. 12. Remove the foil and cook in the oven for about 4 hours. 13. Transfer the turkey into a large serving platter and keep aside for at least 20-30 minutes before carving.

How to Roast a Turkey

25

MEDITERRANEAN

Turkey Breast

Prep Time: 20 mins Total Time: 7 hrs 50 mins Servings per Recipe: 8 Calories 333 kcal Fat 4.7 g Carbohydrates 8.9 g Protein 60.6 g Cholesterol 164 mg Sodium 465 mg

Ingredients 1 (4 lb.) boneless turkey breast, trimmed 1/2 C. chicken broth, divided 2 tbsp fresh lemon juice 2 C. chopped onion 1/2 C. pitted kalamata olives 1/2 C. oil-packed sun dried tomatoes, thinly sliced

1 tsp Greek seasoning (such as McCormick's(R)) 1/2 tsp salt 1/4 tsp fresh ground black pepper 3 tbsp all-purpose flour

Directions 1. In a slow cooker, add the turkey breast, 1/4 C. of the chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt and pepper. 2. Set the slow cooker on Low and cook, covered for about 7 hours. 3. In a small bowl, add the remaining 1/4 C. of the chicken broth and flour and mix till smooth. 4. Uncover the slow cooker and add the flour mixture, stirring continuously. 5. Cook, covered for about 30 minutes.

26

Mediterranean Turkey Breast

Rosemary

Garlic Country Turkey Breast

Ingredients 4 1/2-5 lb. bone-in turkey breast 6 garlic cloves, halved 6 sprigs fresh rosemary 1 -2 tbsp olive oil

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 837.7 kcal Fat 39.2 g Cholesterol 331.6 mg Sodium 301.9 mg Carbohydrates 1.4 g Protein 111.9g

kosher salt fresh ground black pepper

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in a roasting pan. 2. Insert a pieces of the garlic and rosemary under the skin. 3. Place the remaining garlic and rosemary in the neck and abdomen cavities. 4. Coat the skin of the turkey with the olive oil evenly and season with the salt and black pepper. 5. Arrange the breast onto the rack in the roasting pan. 6. Cook in the oven for about 1-2 hours. 7. Remove from the oven and keep aside for about 20 minutes before slicing and serving.

Rosemary Garlic Country Turkey Breast

27

PAPRIKA

Orange, Nutmeg, Spicy Turkey Breast

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 10 Calories 358.1 kcal Fat 15.9 g Cholesterol 147.4 mg Sodium 192.2 mg Carbohydrates 0.4 g Protein 49.7g

Ingredients 1 tbsp grated orange zest 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp sweet Hungarian paprika 1/4 tsp ground nutmeg 1/4 tsp black pepper

1/4 tsp salt 1/8 tsp cayenne pepper 5 lb. turkey breast, with skin and bone

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a greased rack in a greased roasting pan. 2. In a bowl, mix together the orange zest and spices. 3. With your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast. 4. Arrange the turkey onto the rack in the roasting pan. 5. Cook in the oven for about 1 3/4 hours. 6. Remove from the oven and keep aside for about 15 minutes before slicing 7. Remove the skin and any visible fat from the breast. 8. Cut the turkey breast into desired slices and serve..

28

Paprika, Orange, Nutmeg, Spicy Turkey Breast

Sage,

Green Onion, and Lemon Pepper Turkey Breast

Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings per Recipe: 6 Calories 203.3 Fat 10.0g Cholesterol 43.5mg Sodium 889.6mg Carbohydrates 6.7g Protein 20.6g

Ingredients 3 green onions, chopped 2 tsp lemon peel, grated 1 1/2 tsp rubbed sage 1 tsp lemon pepper, divided 1/2 tsp dried marjoram

1 garlic clove, minced 6 lb. turkey breast, bone in 1/2 tsp salt, to taste

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a roasting pan. 2. In a bowl, mix together the green onion, lemon peel, sage, 1/4 tsp of the lemon pepper, the marjoram and garlic. 3. Rinse the turkey breast under the running cold water and with the paper towels, pat dry. 4. Gently loosen the skin of the turkey breast. 5. Rub the seasoning mixture under the skin evenly and season the top of the skin with the remaining seasonings. 6. Arrange the turkey breast onto the rack in the roasting pan. 7. Add about 1/2-inch of the water in the bottom of the roasting pan. 8. Cook in the oven for about 2 1/2 hours. 9. Remove from the oven and cover with a piece of the foil for about 5-10 minutes before slicing.

Sage, Green Onion, and Lemon Pepper Turkey Breast

29

COUNTRY

Herbed Turkey Breast

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 4 Calories 480.6 kcal Fat 20.0 g Cholesterol 183.9 mg Sodium 167.8 mg Carbohydrates 10.6 g Protein 62.9 g

Ingredients 1 frozen bone-in turkey breast (4-5 lb.) 1 pinch parsley, finely chopped 1 pinch fresh thyme, finely chopped 1 pinch fresh rosemary, finely chopped 1 pinch fresh ground black pepper 1 pinch paprika

2 oranges 1 lemon

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a roasting pan. 2. Thaw the frozen turkey completely. 3. Rinse the turkey breast under the running cold water and with the paper towels, pat dry. 4. In a bowl, mix together the parsley, thyme and rosemary. 5. Grate the oranges and lemon peel and keep the oranges and lemon aside. 6. Add the peels in the bowl with the herb mixture and toss to combine. 7. Rub the skin of the turkey with the herb mixture evenly. 8. Arrange the turkey breast onto the rack in the roasting pan. 9. Cut the oranges and lemon in half and squeeze their juices over the turkey breast evenly. 10. Season the turkey breast with the pepper and paprika. 11. Cook in the oven for about 2 1/2 hours, basting with the pan juices occasionally. 12. You can cover the turkey with a piece of the foil loosely to avoid over browning. 13. Remove from the oven and keep aside for about 15 minutes before slicing 14. Remove the skin from the breast. 15. Cut the turkey breast into desired slices and serve.. 30

Country Herbed Turkey Breast

November’s

Carrot and Garlic Turkey

Prep Time: 30 mins Total Time: 33 mins Servings per Recipe: 12 Calories 38.8 g Fat 256.2 mg Cholesterol 957.1 mg Sodium 12.5 g Carbohydrates 70.5 g Protein 38.8 g

Ingredients 3/4 C. butter, softened 1 1/2 tsp poultry seasoning 2 tbsp garlic and herb sauce mix ( recommended (Knorr) 1 1/2 tsp crushed garlic 1 (32 oz.) bags carrots 2 large onions, large dice 1 (32 oz.) containers low sodium chicken broth

12 lb. whole turkey, thawed if necessary 1 tbsp salt 1 tbsp pepper 3 (3/4 oz.) packets fresh herbs ( sage, thyme and rosemary) 1 lemon, thickly sliced

Directions 1. In a bowl, add the softened butter, poultry seasoning, garlic herb sauce mix and crushed garlic and with a fork, mix till well combined. 2. Refrigerate, covered for about 15-30 minutes. 3. Set your oven to 450 degrees F. 4. In the bottom of a roasting pan, place the celery, carrots and half of the diced onions and top with the chicken broth. 5. Rinse the turkey under the running cold water and with the paper towels, pat dry. 6. With your finger, carefully loosen the skin around the entire turkey. 7. Cut the butter mixture into large pieces. 8. Place the butter pieces under the skin of the entire turkey. 9. Rub the remaining butter pieces over the outside of the skin and season with the salt and pepper. 10. Stuff the inside of turkey cavity with the remaining onions, fresh herb packet and lemon slices. 11. Arrange the turkey over the vegetables in roasting pan. November’s Carrot and Garlic Turkey

31

12. Transfer the roasting pan in the oven and set your oven to 325 degrees F. 13. Cook in the oven for about 1 hour. 14. Baste the turkey with the pan juices. 15. Cook in the oven for about 3 hours, basting with the pan juices after every 20 minutes.

32

Italian

Herb Turkey

Prep Time: 25 mins Total Time: 4 hrs 45 mins Servings per Recipe: 16 Calories 596 kcal Fat 33.7 g Carbohydrates 0.8 g Protein < 68.1 g Cholesterol 198 mg Sodium 165 mg

Ingredients 3/4 C. olive oil 3 tbsp minced garlic 2 tbsp chopped fresh rosemary 1 tbsp chopped fresh basil 1 tbsp Italian seasoning 1 tsp ground black pepper salt to taste

1 (12 lb.) whole turkey

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a large roasting pan. 2. In a small bowl, mix together the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. 3. Rinse the turkey under the running cold water and with the paper towels, pat dry. 4. Remove the fat from the turkey. 5. With your fingers carefully, loosen the skin from the breast. 6. With your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. 7. Rub the remaining rosemary mixture over the outside of the breast. 8. Arrange the turkey onto the rack in the roasting pan. 9. Add about 1/4-inch of water in the bottom of the roasting pan. 10. Cook in the oven for about 3-4 hours.

Italian Herb Turkey

33

TURKEY

for Easter

Prep Time: 30 mins Total Time: 4 hrs 45 mins Servings per Recipe: 16 Calories 828 kcal Fat 41.1 g Carbohydrates 17.7 g Protein 92.1 g Cholesterol 283 mg Sodium 555 mg

Ingredients 1 (16 lb.) whole turkey, neck and giblets removed 1/4 C. extra-virgin olive oil 1 tsp salt 1/2 tsp ground black pepper 1 tsp ground thyme 1 C. honey

1/2 C. melted butter 2 tsp dried sage leaves 1 tbsp minced fresh parsley 1 tsp dried basil 1 tsp salt 1 tsp ground black pepper

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a large roasting pan. 2. Rinse the turkey under the running cold water and with the paper towels, pat dry. 3. Coat the turkey with the olive oil from the inside and outside. 4. In a bowl, mix together 1 tsp of the salt, 1/2 tsp of the pepper and thyme. 5. Season the turkey with the thyme mixture evenly. 6. Arrange the turkey onto the rack in the roasting pan. 7. Cook in the oven for about 2 hours. 8. In a bowl, add the honey, melted butter, sage, parsley, basil, 1 tsp of the salt and 1 tsp of the pepper and mix till smooth. 9. Remove the turkey from the oven and coat with the honey glaze evenly. 10. Cook in the oven for about 2 hours, coating with the honey glaze occasionally. 11. Remove the turkey from the oven and transfer onto a platter. 12. With a double pieces of the foil, cover the turkey loosely for about 10-15 minutes before slicing..

36

Turkey for Easte

Roasted

Turkey of Classical Americana

Prep Time: 1 hrs Total Time: 4 hrs 55 mins Servings per Recipe: 16 Calories 942 kcal Fat 70.1 g Carbohydrates 4.6 g Protein 68.7 g Cholesterol 256 mg Sodium 974 mg

Ingredients 2 tbsp kosher salt 1 tbsp ground black pepper 1 tbsp poultry seasoning 1 (12 lb.) whole turkey, neck and giblets reserved 2 onions, coarsely chopped 3 ribs celery, coarsely chopped 2 carrots, coarsely chopped 3 sprigs fresh rosemary 1/2 bunch fresh sage

1/2 C. butter 1 bay leaf 6 C. water 2 tbsp turkey fat 1 tbsp butter 1/4 C. all-purpose flour 3 C. turkey pan drippings 1/4 tsp balsamic vinegar (optional) 1 tbsp chopped fresh sage salt and ground black pepper to taste

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a small bowl, mix together 2 tbsp of the salt, 1 tbsp of the pepper and poultry seasoning. 3. Tuck the wings under the turkey and season the cavity with about 1 tbsp of the poultry seasoning mixture. 4. Reserve the remaining poultry seasoning mixture. 5. In a bowl, mix together the onion, celery and carrots. 6. Stuff the turkey cavity with about 1/2 C. of the vegetable mixture, rosemary sprigs and 1/2 bunch of he sage. 7. With the kitchen string, tie the legs together. 8. With your fingers carefully, loosen the skin on top of the turkey breast. 9. Rub about 2 tbsp of the butter under the skin evenly. 10. Spread the remaining butter over the outside of the skin evenly. Roasted Turkey of Classical Americana

37

11. Season the outside of the turkey with the remaining poultry seasoning mixture. 12. Place the remaining onion, celery and carrots in a large roasting pan. 13. Arrange the turkey over the vegetables. 14. Add about 1/2-inch of the water in the roasting pan. 15. Place a piece of the foil over the turkey breast. 16. Cook in the oven for about 2 1/2 hours. 17. Remove the foil and baste the turkey with the pan juices. 18. Cook in the oven for about 1 hour. 19. Meanwhile for the stock in a pan, add the neck, giblets, bay leaf and water on medium heat and simmer for about 2 hours. 20. Strain the turkey broth and discard the giblets. (There should be at least 4 C. of stock.) 21. Remove the turkey from the oven and transfer onto a platter. 22. With a double pieces of the foil, cover the turkey for about 10-15 minutes before slicing. 23. In a pan, add about 3 C. of the pan juices. 24. Skim off the fat from the pan juices, reserving about 2 tbsp. 25. In a skillet, heat 2 tbsp of the turkey fat and 1 tbsp of the butter on medium heat. 26. Transfer the onions from the roasting pan into the skillet and sauté for about 5 minutes. 27. Stir in the flour and cook for about 5 minutes, stirring continuously. 28. Add 4 C. of the turkey stock and the reserved pan juices and beat till smooth. 29. Skim off any foam from the top surface. 30. Stir in the balsamic vinegar and simmer for about 10 minutes, beating continuously. 31. Stir in 1 tbsp of the chopped sage, salt and black pepper. 32. Serve the turkey alongside the gravy.

38

Chestnut

Turkey for Christmas Eve

Prep Time: 45 mins Total Time: 5 hrs 30 mins Servings per Recipe: Calories 942 kcal Fat 70.1 g Carbohydrates 4.6 g Protein 68.7 g Cholesterol 256 mg Sodium 974 mg

Ingredients 2 lb. chestnuts 2 C. butter 2 C. minced onion 2 C. minced celery 10 C. dried bread crumbs 1 tsp dried thyme 1 tsp dried marjoram

1 tsp dried savory 1 tsp dried rosemary 12 lb. whole turkey, neck and giblets removed salt and freshly ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

With a sharp knife, cut a cross on the flat side of each chestnut. In a pan of the water, simmer the chestnuts, covered for about 5 minutes. Drain well. Remove the shells and inner brown skins from the hot chestnuts. In the same pan, add the fresh water and cook the chestnuts for about 20-30 minutes. Drain the chestnuts and then chop roughly. For the stuffing in a medium pan, melt the butter on medium heat and sauté the onions and celery till tender. 8. Add the bread crumbs, chestnuts, thyme, marjoram, savory and rosemary and stir to combine well. 9. Remove from the heat. 10. Set your oven to 350 degrees F and arrange a rack in a large roasting pan. 11. Rinse the turkey under the running cold water and with the paper towels, pat dry. 12. Rub the salt and pepper in the turkey cavities. 13. Stuff the turkey cavities with the chestnut stuffing loosely. 14. With the skewers, close the skin and tie drumsticks together. Chestnut Turkey for Christmas Eve

39

15. Arrange the turkey onto the rack in the roasting pan. 16. Cook in the oven for about 3 1/2-4 1/2 hours. 17. Cover the turkey with a piece of the foil loosely during the last half of roasting time to avoid the over browning. 18. Remove from the oven and transfer onto platter for about 20 minutes before carving.

40

Harvest

Moon Turkey

Prep Time: 30 mins Total Time: 8 hrs 10 mins Servings per Recipe: 15 Calories 1019 kcal Fat 53.7 g Carbohydrates 7.3 g Protein 111.3 g Cholesterol 363 mg Sodium 410 mg

Ingredients 1 (18 lb.) whole turkey, thawed 1 1/4 C. chilled butter, diced 1 lb. baby carrots 2 large onions, roughly chopped 3 stalks celery, roughly chopped 1 whole head garlic, cut in half crosswise 3 tbsp chopped fresh thyme

3 tbsp chopped fresh sage 2 bay leaves 1 (750 milliliter) bottle chilled Chardonnay wine, optional salt and ground black pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in a roasting pan. 2. Remove the neck and giblets from the inside of the turkey. 3. Rinse the turkey under the running cold water and with the paper towels, pat dry. 4. Arrange the turkey onto the rack in the roasting pan. 5. With your fingers carefully, loosen the skin over the breast. 6. Place the butter cubes underneath the skin of the breast evenly. 7. Poke 4-5 wooden toothpicks through the skin into the meat to secure the skin. 8. In a bowl, mix together the carrots, onions, celery, 2 garlic head halves, thyme, sage, bay leaves, salt and black pepper. 9. Stuff the turkey cavity with the vegetables and place the remaining in the bottom of the roasting pan. 10. Lift the turkey upright so the cavity opening is uppermost, and place the whole bottle of Chardonnay into the bird so that the wine flows into the pan. 11. Arrange the turkey onto the rack in the roasting pan. 12. With a piece of the foil, cover the turkey loosely. Harvest Moon Turkey

41

13. Cook in the oven for about 7 hours. 14. Remove the foil and cook in the oven for about 25-30 minutes. 15. Remove from the oven and keep aside for about 10 minutes before carving. 16. Serve cooked carrots, onion, and celery alongside the turkey.

42

Apple

Cider Thyme Turkey

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 15 Calories 952 kcal Fat 37.7 g Carbohydrates 48.6 g Protein 98.1 g Cholesterol 286 mg Sodium 9387 mg

Ingredients 1 (16 lb.) whole turkey, neck and giblets removed 1 1/2 gallons water 1 gallon apple cider 1 1/2 C. kosher salt 1 C. white sugar 1/4 C. extra-virgin olive oil

1/4 tsp dried thyme 1/4 tsp poultry seasoning

Directions 1. Rinse the turkey under the running cold water. 2. In a large pan, add the water, apple cider, kosher salt and sugar and stir till the salt and sugar are dissolved completely. 3. Submerge the turkey in the brine refrigerate, covered for about 8 hours or overnight. 4. Set your oven to 325 degrees F. 5. Remove turkey from brine. 6. Rinse the turkey under the running cold water and with the paper towels, pat dry. 7. Arrange the turkey in a large roasting pan, breast side up. 8. With your fingers carefully, loosen the skin over the turkey breast and thighs. 9. In a small bowl, mix together the olive oil, thyme and poultry seasoning. 10. Rub the seasoned oil over the turkey and underneath the loosened skin evenly. 11. With a piece of the foil, cover the turkey loosely. 12. Cook in the oven for about 3 1/4-3 3/4 hours. 13. Remove the foil and cook in the oven for about 45 minutes. 14. Transfer the turkey into a platter for about 30-45 minutes before carving. Apple Cider Thyme Turkey

43

HOW

to Roast a Chicken

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 1.2 g Protein 30.9 g Cholesterol 97 mg Sodium 662 mg

Ingredients 1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tbsp onion powder, or to taste 1/2 C. margarine, divided 1 stalk celery, leaves removed

Directions 1. Before you do anything set the oven to 350 F. 2. Season the whole chicken with some salt and pepper. Season its inside with onion powder and place in it 3 tbsp of margarine. 3. Place the whole chicken in a large roasting pan and place the remaining margarine on it in the shape of dollops. Chop the celery into pieces and place them in the middle of the chicken. 4. Place the chicken in the oven and roast it for 1 h 20 min. Baste the chicken with the fat and melted margarine that pooled around whole cooking. 5. Place a large piece of foil over the chicken and allow it to rest for 35 min. Serve it warm. 6. Enjoy..

44

How to Roast a Chicken

Fall-Spice

Chicken Roast

Prep Time: 15 mins Total Time: 1 d 1 hr 35 mins Servings per Recipe: 6 Calories 387 kcal Fat 22.8 g Carbohydrates 1.6 g Protein 41 g Cholesterol 129 mg Sodium 900 mg

Ingredients 2 tsp salt 1 tsp white sugar 1/8 tsp ground cloves 1/8 tsp ground allspice 1/8 tsp ground nutmeg 1/8 tsp ground cinnamon 1 (4 lb) whole chicken

5 cloves garlic, crushed

Directions 1. Get a small mixing bowl: Mix in it the salt, sugar, cloves, allspice, nutmeg, and cinnamon to make the rub. Massage the rub into the chicken and place it in the fridge for a whole 24 h day. 2. Before you do anything set the oven to 500 F. 3. Place the garlic and inside of the chicken and place it with its breast facing down in a roasting pan. 4. Cook in the oven for 17 min. Lower the oven heat to 450 F and cook the chicken for another 17 min. 5. Baste the chicken with the fat and dripping that gathered in the roasting pan. Once again reduce the oven heat to 425 F and cook the chicken for 32 min. 6. Cover the chicken with a piece of foil and let it rest for 22 min then serve it. 7. Enjoy.

Fall-Spice Chicken Roast

45

4-INGREDIENT

Chicken Roast

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 6 Calories 291 kcal Fat 17.2 g Carbohydrates 1.3 g Protein 30.8 g Cholesterol 97 mg Sodium 94 mg

Ingredients 1 (3 lb) whole chicken, rinsed salt and pepper to taste 1 small onion, quartered

1/4 C. chopped fresh rosemary

Directions 1. Before you do anything set the oven to 350 F. 2. Sprinkle some salt and pepper on the whole chicken then place the rosemary with onion in its cavity. 3. Place the chicken in a large roasting pan and cook it in the oven for 2 h 32 min. Allow the chicken to rest for 15 to 20 min then serve it. 4. Enjoy..

48

4-Ingredient Chicken Roast

Southern

Italian Chicken Roast

Prep Time: 15mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 405 kcal Fat 29.2 g Carbohydrates 3.6 g Protein 32.2 g Cholesterol 128 mg Sodium 178 mg

Ingredients 2 tsp Italian seasoning 1/2 tsp seasoning salt 1/2 tsp mustard powder 1 tsp garlic powder 1/2 tsp ground black pepper

1 (3 lb) whole chicken 2 lemons 2 tbsp olive oil

Directions 1. Before you do anything set the oven to 350 F. 2. Get a small bowl: Mix in it the mustard powder with garlic powder, a pinch of salt and pepper to make the rub. 3. Massage the rub into the chicken from using 11/2 tsp for the inside and the remaining seasoning for the outside. 4. Get a small mixing bowl: Mix in it the olive oil with the juice of 2 lemons then pour it all over the chicken. 5. Roast the chicken in the oven for 1 h 32 min while basting it with the drippings from the pan every 30 min. Allow the roast to rest for 15 min then serve it. 6. Enjoy.

Southern Italian Chicken Roast

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HERBS

Marinade for Chicken Roast

Prep Time: Total Time: 10 mins Servings per Recipe: 4 Calories 20 kcal Fat 0.3 g Carbohydrates 4.4 g Protein 0.8 g Cholesterol 0 mg Sodium 977 mg

Ingredients 1 tbsp celery flakes 1 tbsp kosher salt 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground thyme 2 tsp dried sage

1 1/2 tsp ground black pepper 1 1/2 tsp dried rosemary 1/2 tsp cayenne pepper

Directions 1. Get a small bowl: Combine it all the ingredients and whisk them well. 2. Get a food processor: Transfer the mix to it and blend them smooth. Massage the marinade with some olive oil to the chicken and roasted the way you like. 3. Enjoy. .

50

Herbs Marinade for Chicken Roast

Mediterranean

Chicken Legs

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 516 kcal Fat 34.6 g Carbohydrates 16.8 g Protein 41.9 g Cholesterol 140 mg Sodium 2464 mg

Ingredients 4 chicken leg quarters, with bone and skin 1/4 C. olive oil 4 lemons, halved 4 tsp dried oregano 4 tsp dried basil

4 tsp garlic powder 4 tsp salt 4 tsp ground black pepper

Directions 1. Before you do anything set the oven to 350 F. 2. Coat each chicken quarter with 1 tbsp of olive oil then drizzle the lemon juice of 2 lemons all over them. 3. Place the chicken quarters in a large roasting pan and put the lemon halves beside them. 4. Get a small mixing bowl: Mix in it the oregano with garlic powder, basil, a pinch of salt and pepper then sprinkle the mix all over the chicken legs equally. 5. Roast the chicken legs for 1 h 20 min while basting them with the drippings every once in a while then serve them warm. 6. Enjoy.

Mediterranean Chicken Legs

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GREEK

Inspired Chicken Roast

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 546 kcal Fat 34.5 g Carbohydrates 5.4 g Protein 52 g Cholesterol 205 mg Sodium 347 mg

Ingredients 1 whole chicken, cut into 8 pieces 1 onion, cut into wedges 1 lemon, sliced 8 cloves garlic 4 sprigs fresh rosemary 1/4 C. olive oil

1/2 tsp salt 1/2 tsp ground black pepper

Directions 1. Before you do anything set the oven to 450 F. 2. Get a large bowl: Stir in the lemon slices with garlic, rosemary, chicken and onion then pour the oil all over them and stir them. 3. Season them with some salt and pepper then stir them again. 4. Lay the chicken pieces in a large roasting pan and cook them for 48 min. Allow them to rest for 10 min then serve them warm. 5. Enjoy..

52

Greek Inspired Chicken Roast

Glazed

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 469 kcal Fat 26 g Carbohydrates 10 g Protein 46.4 g Cholesterol 145 mg Sodium 836 mg

Ingredients 2 (3 lb) whole chickens, quartered Chicken Spice Rub: 1 tbsp brown sugar 1 tbsp sea salt 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp paprika 1 tsp dried oregano 1/2 tsp dry mustard 1/2 tsp celery seed 1/4 tsp cayenne pepper

Glaze: 1/4 C. maple syrup 1 tbsp yellow mustard 1 1/2 tsp spicy brown mustard 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp ground black pepper

Directions 1. Get a small bowl: Mix in it the sugar, sea salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp paprika, oregano, dry mustard, celery seed, and cayenne pepper. 2. Massage the spices mix into the chicken pieces and place them in a plastic wrap and place them in the fridge for 1 h to absorb the flavors. 3. To make the glaze: Get a small bowl and mix in it the maple syrup, yellow mustard, brown mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and black pepper. 4. Before you do anything set the oven to 425 F. 5. Place the breasts pieces in the middles and place the remaining chicken pieces on the sides then cook them in the oven for 17 min. 6. Brush the chicken pieces with the glaze then cook them for another 17 min. Brush the chicken pieces again and cook them for 12 to 14 min or until it the chicken is done. 7. Serve your roasted glazed chicken. Enjoy. Glazed Chicken Roast

53

ORANGY

Baked Chicken

Prep Time: 10 mins Total Time: 1 d 2 hrs 30 mins Servings per Recipe: 6 Calories 161 kcal Fat 6.4 g Carbohydrates 0.3 g Protein 24 g Cholesterol 72 mg Sodium 1816 mg

Ingredients 1 whole chicken 2 tbsp salt, or as needed 2 tsp grated orange zest 1 tsp dried rosemary

1 tsp dried thyme

Directions 1. Before you do anything set the oven to 350 F. 2. Get a small bowl: Mix in it the orange zest, rosemary, and thyme . Massage 3/4 of the mix into the chicken then place the remaining of it in the inside of the chicken. 3. Place a loose cover of plastic cover over the chicken then place in the fridge for 2 to days. 4. Place the chicken in a large roasting pan then cook it in the oven for 2 h 25 min. Place a sheet of foil over the chicken and place it aside to rest for 23 min then serve it. 5. Enjoy. .

54

Orangy Baked Chicken

Country

Prep Time: 20 mins

Chicken Roast Gravy

Total Time: 40 mins Servings per Recipe: 20 Calories 43 kcal Fat 0.4 g Carbohydrates 4.2 g Protein 5.8 g Cholesterol < 1 mg Sodium 464 mg

Ingredients

Directions

1/4 C. drippings from a roast chicken 2 1/2 tbsp all-purpose flour 2 C. cold chicken stock, or more if needed salt and ground black pepper to taste

1. Drain the fats from the dripping of a chicken roast pan and place it aside. Add the flour to the pan and mix it well then add some of the fat if the mix is too dry. 2. Transfer the flour mix to a small saucepan over low heat and cook it until it becomes light brown in color for about 6 min. 3. Stir in 1/3 C. of stock into the mix while mixing all the time then keep repeating the process with the remaining stock until you add all of it 4. Cook the gravy until it starts simmering then keep cooking it for 9 min until it becomes creamy and thick. 5. Pour the grave through a fine sieve and strain then pour it back into the saucepan and heat it through then serve it warm. 6. Enjoy.

Country Chicken Roast Gravy

55

BAKED

Golden Chicken and Potato

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 18.9 g Carbohydrates 33.8 g Protein 28.7 g Cholesterol 81 mg Sodium 161 mg

Ingredients 1 serving cooking spray 2 sweet potatoes, sliced very thinly 2 Yukon Gold potatoes, sliced 1 large onion, sliced 1 (2 to 3 lb) roasting chicken 2 tbsp olive oil, or to taste

1 pinch salt and ground black pepper to taste

Directions 1. Before you do anything set the oven to 400 F. Spray some cooking spray on a roasting pan and place it aside. 2. Place the sweet potato slices followed by golden potato and onion in the roasting pan. 3. Put the chicken on top with its breast facing down. Make a large cut alone the chicken backbone and remove it then press it open in the shape of a butterfly. 4. Drizzle the olive oil on the chicken and sprinkle on it some salt and pepper then place it with the breast facing down on the veggies. 5. Cook the chicken and potato in the oven for 1 h 10 min. Allow the potato and chicken roast to rest for 12 min then serve them warm. 6. Enjoy..

56

Baked Golden Chicken and Potato

Hot

and Sweet Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 558 kcal Fat 26.8 g Carbohydrates 37.1 g Protein 41.2 g Cholesterol 140 mg Sodium 225 mg

Ingredients 1 (4 lb) whole chicken, cut lengthwise kosher salt to taste freshly ground black pepper 1 tsp ground cinnamon, or as needed 1 C. water 1 C. maple syrup 1 lemon, juiced

2 chile peppers, chopped 2 tbsp butter, melted

Directions 1. Before you do anything set the oven to 375 F. 2. Season the chicken with cinnamon, salt and pepper. Pour the water in a broiler pan and place the chicken in it then cook it for 35 min. 3. Get a small bowl: Mix in it the maple syrup, lemon juice, and chile peppers. Pour the mix all over the chicken and cook it for 38 min. 4. Drain the chicken from the drippings and lay on it the butter then roast it in the oven for 14 min. Serve it warm. 5. Enjoy.

Hot and Sweet Chicken Roast

57

VEGGIES

and Chicken Skillet Roast

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 2 Calories 601 kcal Fat 23.7 g Carbohydrates 45.8 g Protein 50.4 g Cholesterol 157 mg Sodium 407 mg

Ingredients 1/4 C. unsalted butter 2 bone-in skin-on chicken breasts 4 potatoes, peeled and cut into 1-inch cubes 4 carrots, peeled and cut into 1/2-inch rounds 3 stalks celery, cut into 1/2-inch slices 1 tbsp fresh rosemary 1 tsp fresh lemon thyme leaves

1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp seasoned salt 1/4 tsp ground white pepper salt and ground black pepper to taste

Directions 1. Place a large pan over medium heat and cook in it the butter until it melts. Add the chicken with its skin facing down and cook it for 6 min. 2. Turn it and place around it the veggies. Finley chop the herbs and sprinkle them on top. Sprinkle the paprika with garlic powder, a pinch of salt and pepper on top then put on the lid. 3. Cook the roast for 48 min until the chicken is done then serve it warm. 4. Enjoy..

60

Veggies and Chicken Skillet Roast

Lemon

& Thyme Chicken Roast

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 450 kcal Fat 26.9 g Carbohydrates 4.5 g Protein 46.5 g Cholesterol 145 mg Sodium 221 mg

Ingredients 1 lemon, zested 2 sprigs fresh rosemary, chopped 3 sprigs fresh thyme, chopped 2 cloves garlic, minced 1 tsp olive oil

1 pinch sea salt and pepper to taste 1 (3 lb) whole chicken 4 whole garlic cloves

Directions 1. Before you do anything set the oven to 425 F. 2. Get a small bowl: Mix in it the lemon zest, rosemary, thyme, and minced garlic, olive oil, a pinch of salt and pepper. 3. Massage the marinade all over the chicken and rub it under the skin. Place half lemon inside the chicken with the garlic cloves. 4. Place the chicken in a large broiler pan and pour the juice of the remaining half lemon all over it. Roast it in the oven for 1 h 40 min. 5. Place a large piece of foil around the chicken and place it aside to rest for 12 min then serve it. 6. Enjoy.

Lemon & Thyme Chicken Roast

61

PAPRIKA

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 431 kcal Fat 25.7 g Carbohydrates 0.9 g Protein 46.1 g Cholesterol 146 mg Sodium 528 mg

Ingredients Cooking spray 1 whole chicken, cut into 8 pieces 1 tsp salt 1 tsp ground black pepper 1 tsp ground paprika 1 tsp garlic powder

1 tsp dried oregano

Directions 1. Before you do anything set the oven to 425 F. Oil roasting pan and place it aside. 2. Place the chicken pieces in the pan then season them with paprika, garlic powder, oregano, a pinch of salt and pepper on both sides. 3. Cook the chicken in the oven for 1 h 5 min. Serve it warm. 4. Enjoy..

62

Paprika Chicken Roast

Chicken

Roast Flavored Broccoli Roast

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 143 kcal Fat 13.1 g Carbohydrates 5.5 g Protein 2.2 g Cholesterol 13 mg Sodium 25 mg

Ingredients 1/4 C. roast chicken drippings 1 head broccoli, cut into florets 2 cloves garlic, chopped

Directions 1. Right after roasting a chicken drain it from the drippings and place it aside. Keep the oven on. 2. Remove the most of the drippings until 1/4 C. of it is left. Add the garlic to the remaining drippings in the pan and garlic. Stir them well and cook them in the oven for 7 min. 3. Serve your roast warm. 4. Enjoy.

Chicken Roast Flavored Broccoli Roast

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SPRING

Sage Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 446 kcal Fat 32.2 g Carbohydrates 1.1 g Protein 36.2 g Cholesterol 133 mg Sodium 228 mg

Ingredients 1/4 C. lemon balm leaves, divided 1/4 C. fresh sage leaves, divided 1/4 C. softened butter salt and pepper to taste 1 (3 1/2) lb whole chicken 1 tsp garlic powder

2 tbsp olive oil

Directions 1. Before you do anything set the oven to 400 F. 2. Reserve 1/3 of sage leaves and lemon balm leaves aside. Chop the rest of them finely. 3. Get a small bowl: Add to it the chopped sage and lemon leaves with butter, a pinch of salt and pepper. Mix them well and massage the mix into the chicken reaching under its skin. 4. Place remaining 1/3 of lemon leaves and sage inside the chicken then place it in a broiling pan with its chicken breast facing down. 5. Cook the chicken in the oven for 32 min then flip it and cook it for 22 min. Wrap the chicken in a piece of foil and let it rest for 12 min then serve it warm. 6. Enjoy..

64

Spring Sage Chicken Roast

Tenderloin

Roast with Creamy Porcini Sauce

Prep Time: 15 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 489 kcal Fat 25 g Carbohydrates 5.8 g Protein 56.8 g Cholesterol 173 mg Sodium 149 mg

Ingredients 1/3 C. dried porcini mushrooms 1 C. warm water 2 1/2 lb trimmed beef tenderloin roast, tied salt and ground black pepper to taste 1 tbsp vegetable oil 1 tbsp unsalted butter 1/2 C. sliced shallots 1 pinch salt

1/4 C. tarragon vinegar 1 C. veal stock 1/4 C. heavy cream 1 tbsp unsalted butter 1 tbsp chopped fresh tarragon salt and ground black pepper to taste

Directions 1. Get a bowl: Place in it the mushroom and cover it with water. Let it soak for 1 h 10 min. Drain the mushroom. Reserve the soaking water. Cut the mushroom into dices. 2. Before you do anything set the oven to 325 F. 3. Sprinkle some salt and pepper over the beef tenderloin. Place a large ovenproof skillet over medium heat. Brown in it the tenderloin for 7 min on each side. Drain it and place it aside. 4. Lower the heat and add 1 tbsp of butter with shallot and salt. Cook them for 6 min. 5. Stir in the vinegar and cook them until they reduces by half. Stir in the stock, cream, 1/2 C. reserved mushroom liquid, mushrooms, salt, and pepper. 6. Place the tenderloin back into the pan and place it in the fridge. Cook it for 50 min. Drain the roast and wrap it loosely in a piece of foil. Place it aside. 7. Place the pan with the onion and drippings mix over high heat and cook it until it starts boiling. Add 1 tbsp of butter with cream, a pinch of salt and pepper to make the sauce. 8. Serve your tenderloin with the sauce warm. 9. Enjoy. Tenderloin Roast with Creamy Porcini Sauce

65

CHEESY

and Juicy Tacos Roast

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 405 kcal Fat 18.5 g Carbohydrates 38.2 g Protein 21.9 g Cholesterol 54 mg Sodium 1267 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 4 tomatoes, chopped 2 C. chopped cooked roast beef 1 (8 oz) jar prepared taco sauce 1 (4 oz) can diced green chile peppers

1/2 tsp cumin 1/8 tsp red pepper flakes, or to taste 6 (7 inch) flour tortillas, warmed 1 1/2 C. shredded Cheddar cheese 2 C. shredded lettuce

Directions 1. Place a large skillet over medium heat. Place the oil in it and heat it. Add the garlic with onion and cook them for 6 min. 2. Stir in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes. Cook them until they start boiling. Lower the heat and cook them for 27 min. 3. Place the tortillas over a working place and place in it 2/3 C. of the roast mix. Sprinkle the cheese on top with lettuce and fold the tacos. 4. Serve your tacos with your favorite toppings. 5. Enjoy..

66

Cheesy and Juicy Tacos Roast

Bay's

Chuck Roast

Ingredients 2 tsp olive oil 4 lb boneless chuck roast 1 onion, chopped 2 cloves garlic, minced 2 bay leaves

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 551 kcal Fat 41.9 g Carbohydrates 1.6 g Protein 39.4 g Cholesterol 161 mg Sodium 446 mg

1 tsp salt 1/2 tsp freshly ground black pepper

Directions 1. Before you do anything set the oven to 325 F. 2. Place a large dutch oven over medium heat and heat the oil in it. Add the roast and brown it for 5 min on each side. Drain it and place it aside. 3. Lay the onion with garlic in the bottom of it. Season them with some salt and pepper. Put the roast on top and place the bay leaf on it. 4. Put on the lid and transfer the dutch oven to the oven then cook it for 35 min. Lower the heat to 300 F. Cook the roast for 1 h 32 min. 5. Allow the roast to rest for 14 min. Serve it warm. 6. Enjoy.

Bay's Chuck Roast

67

RUMP

Roast with Mushroom Gravy

Prep Time: 10 mins Total Time: 4 hrs 40 mins Servings per Recipe: 8 Calories 379 kcal Fat 18.2 g Carbohydrates 8.1 g Protein 40.8 g Cholesterol 100 mg Sodium 761 mg

Ingredients 4 lb rump roast 1 (10.75 oz) can condensed cream of mushroom soup 1 (1 oz) package dry onion soup mix 1/2 C. Burgundy wine 2 tbsp all-purpose flour

1 (8 oz) jar sliced mushrooms, drained

Directions 1. Before you do anything set the oven to 300 F. 2. Cover a large roasting pan with a piece of foil and put the roast on it. Drizzle the mushroom soup all over it followed by the onion soup mix. 3. Get a small bowl: Mix in it the flour with wine and pour them all over the roast then arrange the mushroom on it. 4. Cut the roast with foil and cook it in the oven for 4 h 32 min. Allow the roast to rest for 12 min then serve it warm. 5. Enjoy..

68

Rump Roast with Mushroom Gravy

Sherry

Pot Roast

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 4 Calories 336 kcal Fat 22.7 g Carbohydrates 8.9 g Protein 22.3 g Cholesterol 77 mg Sodium 1071 mg

Ingredients 1 (3 lb) boneless beef chuck roast 2 (10.75 oz) cans condensed cream of mushroom soup, undiluted 1 (14 oz) can beef broth

1/3 C. dry sherry 1 envelope onion soup mix

Directions 1. Slice the beef roast in half and transfer it to a slow cooker. 2. Get a small bowl: Mix in it the remaining ingredients and pour them all over the roast halves. Put on the lid and cook the roast for 8 h 30 min. 3. Serve your roast warm. 4. Enjoy.

Sherry Pot Roast

69

BALSAMIC

Trip-tip Beef Roast

Prep Time: 15 mins Total Time: 1 hrs Servings per Recipe: 4 Calories 425 kcal Fat 25.6 g Carbohydrates 6g Protein 40 g Cholesterol 126 mg Sodium 862 mg

Ingredients 3 cloves garlic, coarsely chopped kosher salt to taste 1 tbsp olive oil 1 (3 lb) beef tri-tip roast at room temperature, trimmed 2 tsp kosher salt, or to taste, divided 1 tbsp whole black peppercorns, coarsely ground 1 tbsp whole white peppercorns, coarsely ground 1 tbsp whole green peppercorns,

coarsely ground 1 tbsp whole pink peppercorns, coarsely ground 1 tbsp butter Pan sauce: 1 1/3 tbsp all-purpose flour 3 C. rich veal stock 1 pinch salt, or to taste 1 pinch cayenne pepper, or to taste 1 tbsp balsamic vinegar

Directions 1. Get a grinder: Grind in it the a pinch of kosher salt with garlic until they becomes smooth. Add the olive oil and mix them well. 2. Coat the roast with the garlic mix then season it with 1 tsp of kosher salt. 3. Crush the peppercorn and press them into the roast. Place the roast in the fridge for 1 h. Place in the room to rest for 1 h. 4. Before you do anything set the oven to 450 F. Place a large greased pan over medium heat. Cook it in the oven for 17 min. 5. Flip the roast and lower the oven heat to 200 F. Cook it for 17 min. Wrap the roast loosely in a large piece of foil and allow it to rest for 17 min. 6. Pour the roast drippings into a heavy saucepan over medium heat. Add the flour and mix them. Cook the mix to make the sauce for 3 min while mixing all the time. 7. Stir in the stock. Increase the heat to medium high and cook it until it starts boiling. Lower the heat and simmer the sauce until half of it remains while stirring all the time. 72

Balsamic Trip-tip Beef Roast

8. Season the sauce with some cayenne pepper and salt then add the balsamic vinegar and heat the sauce for 1 min. 9. Serve your roast warm with the balsamic sauce. 10. Enjoy..

73

FRENCH

Coffee Beef Roast

Prep Time: 1 hr Total Time: 1 d Servings per Recipe: 8 Calories 538 kcal Fat 38.8 g Carbohydrates 8.2 g Protein 36.6 g Cholesterol 125 mg Sodium 11820 mg

Ingredients 8 C. warm water 8 C. brewed French-roast coffee 1 C. kosher salt 1 (1 oz) package dry French onion soup mix 1 onion, diced

1/4 C. minced garlic 2 tbsp Worcestershire sauce 1 (6 lb) standing beef rib roast 2 tsp garlic powder, or to taste 2 tsp onion powder, or more to taste ground black pepper to taste

Directions 1. Gat a bowl: Mix in it the warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce. 2. Transfer the mix to a large stockpot and add to it the onion soup mix with some salt to make the brine. Place the roast in it and place it in the fridge for 9 h. 3. Before you do anything set the oven to 375 F. Drain the roast and dry it. Season it with onion and garlic powder and some black pepper. 4. Place the roast aside to rest for 1 h 10 min. Transfer to a roasting pan and cook it for 1 h 10 min. Turn off the oven and leave its door open. 5. Set the oven again to 130 F and cook the roast for 38 min. Serve it warm. 6. Enjoy..

74

French Coffee Beef Roast

Italian

Steamed Roast

Prep Time: 15 mins Total Time: 3 hrs 45 mins Servings per Recipe: 8 Calories 618 kcal Fat 46.5 g Carbohydrates 2.8 g Protein 45.4 g Cholesterol 138 mg Sodium 632 mg

Ingredients 1 1/2 C. water 3 cubes beef bouillon 1 tsp salt 1 tsp crushed garlic 2 tbsp Italian seasoning 1 tsp freshly ground black pepper 2 tbsp dried oregano

2 tbsp dried basil 1/2 tsp dried red pepper flakes 4 lb rump roast 1/2 C. vegetable oil

Directions 1. Place a kettle on the stove and stir it the water with bouillon cubes. 2. Get a small bowl: Add the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes then stir them. 3. Brush the roast with 1/2 C. of oil then coat with the spices mix. Transfer the roast to the kettle. 4. Cook the water until it starts boiling. Lower the heat and cook it for 3 h 32 min. Serve your roast warm. 5. Enjoy.

Italian Steamed Roast

75

ZESTY

Cream Sauce

Prep Time: Total Time: 10 mins Servings per Recipe: 12 Calories 96 kcal Fat 10.1 g Carbohydrates 1.3 g Protein 0.6 g Cholesterol 11 mg Sodium 68 mg

Ingredients 2 C. sour cream 1 C. mayonnaise 1/4 C. prepared horseradish 1/4 C. chopped fresh dill 1 squeeze fresh lemon juice, or to taste 1 pinch salt to taste

Directions 1. Get a small mixing bowl: Whisk in it all the ingredients. Serve your sauce right away. 2. Enjoy..

76

Zesty Cream Sauce

Baked

Veggies and Chuck Roast

Prep Time: 1 hr Total Time: 2 hrs Servings per Recipe: 4 Calories 1047 kcal Fat 55.2 g Carbohydrates 82.3 g Protein 51.2 g Cholesterol 161 mg Sodium 763 mg

Ingredients 2 lb beef chuck roast, cubed 4 tbsp olive oil 1 onion, chopped 1/4 lb fresh mushrooms, sliced 4 carrots, coarsely chopped 4 large russet potatoes, cut into quarters 2 stalks celery, chopped 4 cloves garlic, minced

2 tbsp all-purpose flour 1 bay leaf 2 C. beef broth 1/2 C. red wine 1/4 C. tomato paste salt and pepper to taste

Directions 1. Before you do anything set the oven to 450 F. 2. Toss the beef with 2 tbsp of olive oil in a large broiling pan. Cook it in the oven for 32 min. 3. Toss the onions, mushrooms, carrots, potatoes, celery, and garlic in another broiling pan. Toss it with the rest of the oil then cook it for 38 min in the oven. 4. Drain the beef from the pan and place it aside. Transfer the pan over medium heat and stir into it the wine. Cook it until it starts boiling. 5. Transfer the wine mix to dutch oven with the roasted beef and stir in the broth with tomato paste and bay leaf. Cook the stew over medium heat until it starts boiling. 6. Lower the heat and put on the lid. Cook the soup for 42 min. Toss the roasted veggies in the roasting pan with 2 tbsp of flour. 7. Transfer the veggies mix to pot and cook them until they start simmering. Put on the lid and cook the soup for 22 min. Serve your soup warm. 8. Enjoy.

Baked Veggies and Chuck Roast

77

COUNTRY

Beef Roast

Prep Time: Total Time: 2 hrs 10 mins Servings per Recipe: 12 Calories 281 kcal Fat 18.5 g Carbohydrates 3.4 g Protein 23.8 g Cholesterol 69 mg Sodium 184 mg

Ingredients 1 (3 lb) boneless beef eye of round roast 1/2 tsp ground black pepper 2 tbsp vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced

1 tbsp finely chopped fresh parsley 1 (26 oz) carton Beef Stock 1/4 C. all-purpose flour

Directions 1. Before you do anything set the oven to 325 F. 2. Sprinkle some salt and pepper all over the beef roast and place it in a roasting pan. Place it in the oven and cook it for 1 h 32 min. 3. Drain the roast and wrap it in a piece of foil then let it rest for 17 min. 4. Place the roasting pan with drippings over medium heat. Stir into it the oil with onion, garlic, parsley and remaining black pepper. Cook them for 6 min. 5. Get a small bowl: Whisk in it the flour with stock. Stir the mix into the roasting pan and cook it until it starts boiling to make the gravy. 6. Serve your roast warm with the onion gravy. 7. Enjoy..

78

Country Beef Roast

Rump

Prep Time: 30 mins

Roast with Egg Muffins

Total Time: 2 hrs Servings per Recipe: 4 Calories 663 kcal Fat 36.4 g Carbohydrates 26.9 g Protein 53.1 g Cholesterol 236 mg Sodium 317 mg

Ingredients 2 lb rump roast garlic powder to taste salt to taste freshly ground pepper, to taste 1/4 tsp salt 1 C. all-purpose flour 2 eggs, beaten

1 C. milk

Directions 1. Before you do anything set the oven to 375 F. 2. Season the roast with garlic powder, a pinch of salt and pepper. Thread in it a thermometer. Place the roast on wire rack in a roasting pan. 3. Cook it in the oven for 1 h 32 min or until it reaches 135 F. Drain the roast and place it aside. 4. Before you do anything set the oven to 400 F. 5. Divide the drippings of the roast in the pan between 4 muffins tin then place it in the oven for 4 min. 6. Get a small bowl: Beat in it the eggs well. Get another bowl: Combine in it the flour with a pinch of salt. Add the beaten eggs followed by the milk gradually while whisking all the time. 7. Pour the batter over the drippings in the muffin tins and cook them in the oven for 22 min. Serve your muffins warm with the roast. 8. Enjoy.

Rump Roast with Egg Muffins

79

CHEESY

Deli Roast Casserole

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 535 kcal Fat 37.3 g Carbohydrates 7.6 g Protein 42.5 g Cholesterol 552 mg Sodium 1582 mg

Ingredients cooking spray 10 eggs, beaten 1 (10.5 oz) can condensed cream of mushroom soup 2 C. shredded Cheddar cheese 8 oz deli-style roast beef, chopped

1/2 tsp ground black pepper

Directions 1. Before you do anything set the oven to 350 F. Grease a baking dish. 2. Get a mixing bowl: Mix in it the cream of mushroom with eggs. Fold in the roast with cheese, a pinch of salt and pepper. 3. Pour the mix into the casserole dish and cook it in the oven for 48 min. Serve your roast casserole warm. 4. Enjoy..

80

Cheesy Deli Roast Casserole

Creamy

Roast Dip

Prep Time: Total Time: 2 hrs 5 mins Servings per Recipe: 12 Calories 113 kcal Fat 10.5 g Carbohydrates 2.8 g Protein 2.2 g Cholesterol 29 mg Sodium 253 mg

Ingredients 1 (13 oz) can roast beef, drained 1 oz dry onion soup mix 1 (8 oz) package cream cheese, softened 1 (8 oz) container sour cream

Directions 1. Get a mixing bowl: Combine in it all the ingredients and mix them well. Chill the dip in the fridge until ready to serve. 2. Enjoy.

Creamy Roast Dip

81

COLBY

Roast Rolls

Prep Time: Total Time: 20 mins Servings per Recipe: 6 Calories 533 kcal Fat 26.6 g Carbohydrates 48.4 g Protein 26.1 g Cholesterol 70 mg Sodium 1388 mg

Ingredients 1 (4 oz) package cream cheese, softened 1 tsp ground cumin 1 clove garlic, minced 1/8 tsp dried red pepper flakes 6 tomato and oregano tortillas 6 lettuce leaves - rinsed and dried

12 slices deli sliced roast beef 1 avocado, cubed 1 tomato, seeded and chopped 1 C. shredded Colby-Monterey Jack cheese

Directions 1. Get a small bowl: Combine in it the cream cheese, cumin, garlic, and chili flakes. Stir them well. 2. Spread the mix all over the tortillas making a thin layer then top them with lettuce, 2 slices of beef roast, avocado, tomato and shredded cheese. 3. Roll the tortillas tightly then serve them with your favorite dip. 4. Enjoy..

82

Colby Roast Rolls

Spanish

Grilled Rump Roast

Ingredients 5 lb boneless rump roast 2 cloves garlic, sliced 1 tsp Spanish paprika 1 tsp salt 1 tsp pepper

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 485 kcal Fat 32.5 g Carbohydrates 0.5 g Protein 44.8 g Cholesterol 138 mg Sodium 344 mg

1/4 tsp dried rosemary 1/4 tsp dried thyme

Directions 1. Preheat the grill. 2. Make some slits with a sharp knife in the sides of the roast and fill them with the garlic slices. 3. Get a small bowl: Mix in it the paprika, salt, pepper, rosemary, and thyme. Massage the rub into the beef. 4. Put the roast on a rotisserie and grill it for 4 h 30 min. Cover the roast with a piece of foil and allow it to rest for 22 min then serve it. 5. Enjoy.

Spanish Grilled Rump Roast

83

WINDY

City Duck Roasted

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 389 kcal Fat 31.3 g Carbohydrates 4.5 g Protein 21.8 g Cholesterol 91 mg Sodium 163 mg

Ingredients 1 (4 lb.) whole duck 1 tbsp garlic powder 1 tbsp onion powder salt and pepper, to taste 2 tbsp caraway seeds

Directions 1. Set your oven to 425 degrees F before doing anything else. And arrange a rack in a roasting pan. 2. Wash the duck and with the paper towels, pat dry. 3. With a sharp knife, score the breast and legs by cutting into skin going 2/3 of the way through the skin, being careful not to slice into meat. 4. Rub the cavity and the outside of the duck with the garlic powder, onion powder, salt and pepper evenly. 5. Sprinkle the caraway seeds over the duck and into scored skin. 6. Arrange the duck over the rack in the roasting pan, breast side up. 7. Cook in the oven for about 15 minutes. 8. Now, place the duck, breast side down and cook in the oven for about 15 minutes. 9. Remove the duck from the oven and set your oven to 350 degrees F. 10. Now, place the duck, breast side up and cook in the oven for about 20 minutes. 11. Now, place the duck, breast side down and cook in the oven for about 20 minutes. 12. Remove duck from oven and keep aside for about 10 minutes before serving..

86

Windy City Duck Roasted

Steaks

in Chicago

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 2 Calories 439 kcal Fat 19.3 g Carbohydrates 14.9 g Protein 49.1 g Cholesterol 134 mg Sodium 142 mg

Ingredients 1 tbsp extra virgin olive oil 1 clove garlic, minced 1/2 tsp ground cinnamon 1/2 tsp white sugar 2 tbsp apricot preserves

2 (1/2 lb.) New York strip steaks, 1 inch thick salt and pepper to taste

Directions 1. In a shallow glass dish, add the olive oil, garlic, cinnamon, sugar and apricot preserves and mix till well combined. 2. With a knife, make several shallow slashes in the steaks on both sides. 3. Sprinkle the steaks with the salt and pepper evenly. 4. Place steaks in the dish with the sauce and mix well. 5. With a plastic wrap, cover the dish and refrigerate for at least 1 hour. 6. Set your grill for high heat and lightly, grease the grill grate. 7. Cook the steaks on the grill for about 10 minutes, flipping occasionally.

Steaks in Chicago

87

WINDY

City Vegetarian Chili

Prep Time: 20 mins Total Time: 7 hrs Servings per Recipe: 12 Calories 160 kcal Fat 4.7 g Carbohydrates 24.8 g Protein 7.1 g Cholesterol 0 mg Sodium 409 mg

Ingredients 2 cubes vegetable bouillon, crumbled 1 tbsp ground cumin 1 clove garlic, minced 2 tsp chili powder 1 tsp ground turmeric 1 tsp dried oregano 1 tsp dried basil 1 tsp ground red pepper 1 C. water 1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can dark red kidney beans, drained and rinsed 1 (15 oz.) can vegetarian baked beans 1 (14.5 oz.) can diced tomatoes 1 onion, diced 2 stalks celery, diced 1 C. diced carrot 1 C. fresh green beans, trimmed and cut into 3/4-inch pieces 1 C. coconut milk

Directions 1. In a small pan, mix together the vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil and red pepper on low heat and cook for about 1-2 minutes. 2. Add the water and bring to a simmer. 3. Remove from the heat. 4. In a slow cooker, mix together the black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, green beans and spice mixture. 5. Set the slow cooker on High and cook, covered for about 6-8 hours. 6. Stir in the coconut milk. 7. Now, set the slow cooker on Low and cook, covered for about 30 minutes.  .

88

Windy City Vegetarian Chili

Chicago

Cod Chowder

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 379 kcal Fat 15.5 g Carbohydrates 30.7 g Protein 28.7 g Cholesterol 80 mg Sodium 612 mg

Ingredients 1 lb. sliced turkey bacon 1 large onion, chopped 5 medium potatoes, peeled and diced 1 1/2 lb. cod fillets, cut into 1 inch cubes 1 (12 fluid oz.) can evaporated milk 1/2 C. whole milk 2 tbsp butter

salt and pepper to taste

Directions 1. Heat a large pan on medium-high heat and cook the bacon till browned completely. 2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 3. Drain the grease, reserving about 1 tbsp in the pan. 4. Place the pan on medium and sauté the onions for about 5 minutes. 5. Add the potatoes and enough water to cover them and bring to a boil. 6. Cook for about 5 minutes. 7. Stir in the fish pieces, evaporated milk, whole milk and butter and bring to a boil. 8. Reduce the heat to low heat and simmer for about 30 minutes. 9. Stir in the salt and pepper and remove from the heat. 10. Serve hot with a topping of the crumbled bacon.

Chicago Cod Chowde

89

CHICAGO

Winter Stew

Prep Time: 10 mins Total Time: 10 hrs 10 mins Servings per Recipe: 6 Calories 668 kcal Fat 30.5 g Carbohydrates 61.3 g Protein 36.4 g Cholesterol 101 mg Sodium 1128 mg

Ingredients 1 1/2 lbs cubed beef stew meat 1/2 lb smoked sausage of your choice, sliced 1 medium onion, diced

3 potatoes, scrubbed and cubed 1 (28 oz.) can baked beans

Directions 1. Add the following to the crock of a slow cooker: potatoes, stew, onions, and sausage. Stir the mix then top everything with the beans. 2. Place a lid on the crock and cook the stew for 7 hrs with low heat. 3. Enjoy..

90

Chicago Winter Stew

Chicago

Style Italian Dip

Ingredients 1 (1.37 oz.) package McCormick(R) Thick & Zesty Spaghetti Sauce Mix 1 C. part-skim ricotta cheese 1 egg 2 C. shredded mozzarella cheese, divided

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 32 Calories 49 kcal Fat 3g Carbohydrates 1.5 g Protein 3.7 g Cholesterol 16 mg Sodium 165 mg

1/2 C. grated Parmesan cheese 1/4 C. mini pepperoni slices

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 9-inch round cake pan. 2. Prepare the sauce according to package's directions. 3. Remove from the heat and keep aside to cool slightly. 4. In a large bowl, mix together the ricotta cheese, egg, 1 C. of the mozzarella cheese and Parmesan cheese. 5. Place the mixture in the prepared cake pan evenly and top with the prepared spaghetti sauce. 6. Sprinkle with the remaining 1 C. of the mozzarella cheese and pepperoni. 7. Cook in the oven for about 20 minutes or until heated through.

Chicago Style Italian Dip

91

FAGGIOLI

Soup

Prep Time: 1 hr Total Time: 3 hrs Servings per Recipe: 20 Calories 322 kcal Fat 14.9 g Carbohydrates 27.1 g Protein 20.6 g Cholesterol 45 mg Sodium 783 mg

Ingredients 3 lb. lean ground beef 1/2 C. olive oil 4 C. chopped onion 2 C. chopped celery 2 (4.5 oz.) jars bottled minced garlic 1 tsp coarsely ground black pepper 8 (14 oz.) cans beef broth 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste

2 1/2 tsp dried thyme 2 1/2 tsp dried basil 2 1/2 tsp dried oregano 2 tbsp dried parsley 2 C. dintalini pasta 2 (15 oz.) cans kidney beans, drained and rinsed

Directions 1. Heat a large pan on medium heat and cook the beef till browned completely. 2. Drain the excess grease from the skillet and transfer the beef into a bowl. 3. In the same pan, heat the olive oil and cook the onion, celery, garlic and black pepper for about 10 minutes. 4. Stir in the beef broth, crushed tomatoes, tomato paste, thyme, basil, oregano and parsley. 5. Reduce the heat and simmer, covered for about 1 hour. 6. Stir in the beef and simmer for about 15 minutes. 7. Stir in the pasta and cook for about 8-10 minutes. 8. Stir in the beans and cook for about 10-15 minutes..

92

Faggioli Soup

Randolph

Street Risotto

Prep Time: 10 mins Total Time: 53 mins Servings per Recipe: 4 Calories 552 kcal Fat 23 g Carbohydrates 68.7 g Protein 16.4 g Cholesterol 48 mg Sodium 872 mg

Ingredients 3 C. chicken stock 1 bunch spring onions, chopped 5 tbsp butter, divided 1/2 bunch spring garlic, minced 2 C. steel-cut oats sea salt and freshly ground black pepper to taste

1/3 C. white wine 1/2 C. grated Parmigiano-Reggiano cheese

Directions 1. 2. 3. 4.

In a small pan, add the chicken stock on medium heat and cook for about 5 minutes. Remove from the heat and keep, aside, covered to keep warm. Reserve 2 tbsp of the spring onion tops. In a large skillet, melt 2 tbsp of the butter on medium heat and sauté the remaining spring onions for about 1 minute. 5. Add the spring garlic and cook for about 2-3 minutes, stirring occasionally. 6. Stir in the oats and cook for about 30 seconds. 7. Stir in 2 tbsp of the butter and cook for about 2 minutes. 8. Stir in the salt, pepper and wine and cook for about 3 minutes. 9. Add enough chicken stock that covers the oats and cook for about 3 minutes, stirring occasionally. 10. Repeat with the remaining stock and cook for about 24 minutes, stirring occasionally. 11. Stir in the reserved spring onion tops and cook for about 1 minute. 12. Reduce the heat to low and stir in the remaining 1 tbsp of the butter and ParmigianoReggiano cheese. 13. Cook for about 1 minute. 14. Stir in the salt and pepper and serve. Randolph Street Risotto

93

CHICAGO

Monday Minestrone

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 301.3 kcal Fat 14.3 g Cholesterol 11.4 mg Sodium 625.5 mg Carbohydrates 35.9 g Protein 10.4 g

Ingredients 1/4 lb fresh green beans 2 medium zucchini 1 large potato 1/2 lb cabbage 1/3 C. olive oil 3 tbsp butter 2 medium onions, chopped 3 medium carrots, coarsely chopped 3 celery ribs, coarsely chopped 2 garlic cloves, minced 1 (28 oz.) cans Italian plum tomatoes, undrained

3 1/2 C. beef broth 1 1/2 C. water 1/2 tsp salt 1/2 tsp dried basil leaves, crushed 1/4 tsp dried rosemary leaves, crushed 1/4 tsp fresh black pepper 1 bay leaf 1 (16 oz.) cans cannellini beans, rinsed and drained freshly grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

Trim the fresh green beans and cut into 1-inch pieces. Trim the zucchini and cut into 1/2-inch cubes. Peel the potato and cut into 3/4-inch cubes. Shred the cabbage roughly. In 6 quart Dutch oven, heat the oil and butter on medium heat and cook the onions for about 6-8 minutes. 6. Stir in the carrots and potato and cook for about 5 minutes. 7. Stir in the celery and green beans and cook for about 5 minutes. 8. Stir in zucchini and cook for about 3 minutes. 9. Stir in the cabbage and garlic and cook for about 1 minute. 10. Drain the tomatoes, reserving the juice and then chop roughly. 11. Stir in the broth, water, tomatoes, reserved juice, salt, basil, rosemary, black pepper and bay 94

Chicago Monday Minestrone

leaf and bring to a boil on high heat. 12. Reduce the heat to low and simmer, covered for about 1 1/2 hours, stirring occasionally. 13. Stir in the beans and reduce the heat to medium-low. 14. Simmer, uncovered for about 30-40 minutes, stirring occasionally. 15. Discard the bay leaf and serve with the topping of the cheese..

95

CHICAGO

Haddock Chowder

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 463.3 kcal Fat 26.7 g Cholesterol 183.1 mg Sodium 1370.2 mg Carbohydrates 12.6 g Protein 42.0 g

Ingredients 2 lbs haddock fillets, cut into 2 inch chunks 2 C. peeled and diced new potatoes 8 tbsp butter 1/4 C. chopped celery leaves 3 bay leaves 4 whole cloves 2 1/2 tsp salt

1/4 tsp white pepper 1 clove garlic, minced 1 C. dry vermouth, optional 2 C. boiling fish stock 2 C. half-and-half 1 1/2 tsp chopped fresh dill ( to garnish

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a cheesecloth bag, add the celery leaves, bay leaves, and cloves tie with a kitchen string. 3. In a large casserole, mix together the fish, potatoes, butter, salt, pepper and garlic and vermouth. 4. Add the spice bag and over the casserole dish. 5. Cook in the oven for about 50-60 minutes. 6. Remove from the oven and discard the spice bag. 7. Place the boiling fish stock over the fish mixture evenly. 8. In a small pan heat the half-and-half. 9. Add the half-and-half into the chowder and stir to combine. 10. Serve immediately with a sprinkling of the dill..

98

Chicago Haddock Chowder

Classical

Alfredo

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 673 kcal Fat 30.8 g Carbohydrates 57 g Protein 43.3 g Cholesterol 133 mg Sodium 1386 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into cubes 6 tbsps butter, divided 4 cloves garlic, minced, divided 1 tbsp Italian seasoning 1 lb fettuccini pasta 1 onion, diced 1 (8 oz.) package sliced mushrooms 1/3 C. all-purpose flour

1 tbsp salt 3/4 tsp ground white pepper 3 C. milk 1 C. half-and-half 3/4 C. grated Parmesan cheese 8 oz. shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 C. sour cream

Directions 1. Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces of garlic. 2. Stir fry the meat until it is fully done then place everything to the side. 3. Now boil your pasta in water and salt for 9 mins then remove all the liquids. 4. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and 2 more pieces of garlic. 5. Continue frying the mix until the onions are see-through then combine in your pepper, salt, and flour. 6. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk, while stirring, until everything is smooth. 7. Combine in the Monterey and parmesan and let the mix cook until the cheese has melted then add the chicken, sour cream, and tomatoes. 8. Serve your pasta topped liberally with the chicken mix and sauce. 9. Enjoy. Classical Alfredo

99

EASY

Italian Parmigiana

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 528 kcal Fat 18.3 g Carbohydrates 44.9 g Protein 43.5 g Cholesterol 184 mg Sodium 1309 mg

Ingredients 1 egg, beaten 2 oz. dry bread crumbs 2 skinless, boneless chicken breast halves 3/4 (16 oz.) jar spaghetti sauce

2 oz. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

8. 9.

Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else. Get a bowl and add in your eggs. Get a 2nd bowl and add in your bread crumbs. Coat your chicken first with the eggs then with the bread crumbs. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins, until they are fully done. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of the sauce. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan and mozzarella over everything. Cook the parmigiana in the oven for 25 mins. Enjoy. .

100

Easy Italian Parmigiana

6. 7.

Italian

Beef Chicago Style (Long Roasted)

Ingredients 5 lbs rump roast 2 (10 1/4 oz.) cans beef consommé 1 (1 oz.) package Italian salad dressing mix 1 jar pepperoncini pepper 1 jar giardiniera

Prep Time: 12 mins Total Time: 18 hrs 10 mins Servings per Recipe: 12 Calories 1519.3 kcal Fat 58.9 g Cholesterol 340.2 mg Sodium 2052.1 mg Carbohydrates 119.8 g Protein 121.5 g

3 medium size green sweet peppers 1 loaf long thin French bread

Directions 1. Add the following to the crock of a slow cooker: rump roast, cans of beef consommé, salad dressing mix, pepperoncini, and giardiniera. 2. Let everything cook for 18 hours with a low level of heat. 3. Every 6 hours, turn the roasting beef. 4. When 2 hours of cooking time is left slice your sweet peppers and add them to the crock pot and let me cook until they are no longer hard. 5. Slice your French bread into 6 servings, then cut each serving down the middle to form the top and bottom portion of a sandwich. 6. Get 2 carving forks and begin to break up your rump roast. 7. After all the meat has been broken evenly, liberally layer beef on the sandwich and liberally add sauce as well. Finally add a bit of pepper and salt. 8. Enjoy. NOTE: Do not discard the juices. Liberal application of the roasting juices will increase the tastiness of the sandwich.

Italian Beef Chicago Style (Long Roasted)

101

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